Crock Pot - Style Loaded Baked Potato Soup

If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.


  • 6 large baking potatoes, peeled, cut in 1/2 -inch cubes
  • 1 large onion, chopped
  • 1 quart chicken broth
  • 3 garlic cloves, minced (or pressed)
  • 1/4 cup butter
  • 2 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cream or 1 cup half-and-half cream
  • 1 cup shredded sharp cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 cup sour cream (optional)
  • 8 slices bacon, fried & crumbled
  • cheese, for sprinkling
  1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
  2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.
  3. Stir in cream, cheese and chives.
  4. Top with sour cream (if used), sprinkle with bacon and more cheese.


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